Gusta Orange Biscotti box made in Tuscany Italy
Gusta orange biscotti cookies close-up
Gusta Italian orange biscotti with coffee
Gusta orange biscotti ingredients
Gusta orange cantucci Tuscan cookies
Gusta orange biscotti packaging
Toscana

Gusta Tuscan Biscotti, Orange

4.618 reviews

Twice-baked orange biscotti from Toscana.

$19.97

Size
Purchase type
  • Twice-baked by a family in Toscana
  • Ships from our New York warehouse in 1-2 days
  • Free shipping over $75
Tuscan hillside at golden hour, cypress silhouettes, olive grove on a slope, small stone farmhouse in the distance
Place
Toscana has been baking cantucci (biscotti) for centuries. Citrus found its way into the Tuscan kitchen through Mediterranean trade. Candied orange became a natural addition to the twice-baked dough, held in place by the dry climate and the double bake.
Twice-baked biscotti cooling on slatted wooden boards beside a stone oven, biscotti log sliced on a marble counter with almonds scattered nearby
Process
Pieces of candied orange are mixed into the dough before shaping. The log is baked once, cut into individual pieces, then baked a second time. The citrus sets through both bakes, giving a deeper orange than a surface glaze would.
Hands shaping a biscotti log on a flour-dusted wooden board, wicker basket of almonds at the edge, rolled linen sleeve visible
People
The family we work with in Toscana has been baking cantucci for three generations. Orange is a Tuscan kitchen tradition; candied citrus peel has been worked into baked goods here for centuries. Same bakery, same twice-baking process.

What's inside

Ingredients
Wheat flour, candied orange 25%, sugar, eggs, butter, salt, baking powder, natural orange flavor. No almonds. No nuts. No preservatives.
Certifications
  • Made in Italy
Contains
Wheat, eggs. May contain traces of soy and dry shell nuts.

How to use it

Dip into dark hot chocolate or espresso. Hold for 2-3 seconds; eat before it softens past the bite. Fig preserve on the side turns it into a full dessert plate.

Zest worked into the dough, not just the glaze.

Pairs with

From the recipe book.

Cook a

Read the recipe ›
See all recipes ›

The rest of the pantry

Questions

  • Can I dunk these?
    Yes. Dip into espresso, hot chocolate, or sweet wine. Hold for 2-3 seconds; eat before it softens past the bite. That is the traditional Tuscan way.
  • How long do they keep once opened?
    2-3 weeks in an airtight container at room temperature. Avoid the fridge. It introduces moisture and off-flavors. A metal tin holds them better than the resealable bag.
  • How long does the sealed bag keep?
    Check the best-by date on the bag. Typically 6-9 months from production. Once opened, 2-3 weeks is the practical limit.
  • Do these contain nuts?
    No nuts. Contains wheat, eggs, and butter.
  • What is the difference between biscotti and cantucci?
    Cantucci is the Tuscan name for twice-baked cookies. The rest of Italy calls them biscotti, which just means twice cooked. Same thing, same region.
  • Are these very hard?
    Biscotti are intentionally firm. A 2-3 second dip softens the outside without losing structure. Eaten dry they are firm, not aggressive.
  • How is this shipped?
    From our New York warehouse via Amazon fulfillment. In-stock orders ship within 1-2 business days. Free shipping over $75.
  • What if it arrives damaged or I don't love it?
    Write to us. We refund within 60 days, no questions asked.

Reviews

Six Italian regions. Nothing reformulated. Imported direct.